Creamy Roasted Tomato Gazpacho

• 2 pounds tomatoes ripe, sliced 1/2 inch thick
• 1 red onion large, sliced 1/2 inch thick
• 2 cloves garlic smashed
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 jalapeno pepper roasted, peeled, chopped
• 1 roasted red pepper peeled, chopped
• 1/2 cup chicken stock
• 1/2 cup vegetable stock
• 2 teaspoons sherry vinegar
• 1 pinch cayenne pepper
• 1 tablespoon fresh basil leaves chopped
• 2 tablespoons fresh parsley leaves chopped
• sour cream to garnish
• 1/4 cup English cucumber diced, to garnish
• 1/4 cup diced tomato to garnish

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment or foil.
2. Place tomatoes, onion and garlic on prepared pan. Drizzle with olive oil then season and sprinkle with thyme. Roast for 30-40 mins, or until tomatoes have softened and released their liquid. Let cool for 10 mins.
3. Transfer vegetables to a food processor and add roasted peppers. Pulse to chop. Add chicken stock, vegetable stock and sherry vinegar. Pulse 2-3 times. Season and add cayenne. Transfer to a serving bowl and stir in herbs. Garnish with sour cream, diced cucumber and tomato.

tomatoes, red onion, garlic smashed, olive oil, thyme, pepper, red pepper, chicken stock, vegetable stock, sherry vinegar, cayenne pepper, fresh basil, parsley, sour cream, cucumber, tomato

Taken from www.yummly.com/recipe/Creamy-Roasted-Tomato-Gazpacho-1398396 (may not work)